Chicken

Discussion in 'BOC Member Cookbook' started by TDawgNOk, Oct 4, 2005.

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  1. TDawgNOk

    TDawgNOk Gathering Monitor (Instigator)

    Messages:
    3,365
    State:
    Tulsa, Oklahoma
    Spinach Chicken Parmesan

    * 1/3 cup grated Parmesan cheese
    * 1/4 teaspoon Italian seasoning
    * 3 skinless, boneless chicken breasts
    * 1/4 cup chopped green onions
    * 1 tablespoon butter
    * 1 tablespoon all-purpose flour
    * 1/2 cup skim milk
    * 1 chopped baby spinach,
    * 1 tablespoon chopped bananna peppers

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
    3. In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and peppers and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.



    Corn Salad

    {prepare corn on the cob by coating with butter and salt, wrapping in foil then grilling for 15-20 mins until lightly browned}

    * 2 Cups freshly grilled corn cut off the cob
    * 1/4 cup diced onion
    * 2 small tomatoes, coarsely chopped
    * 1/4 cup sour cream
    * 2 tablespoons mayonnaise
    * 1 tablespoon distilled white vinegar
    * 1/2 teaspoon salt
    * 1/4 teaspoon dry mustard
    * 1/4 teaspoon celery seed

    1. In a large mixing bowl, combine the corn, onions and tomatoes.
    2. Prepare the dressing by whisking together the sour cream, mayonnaise, vinegar, salt, mustard and celery seeds. Add to corn mixture and toss until all ingredients are evenly coated.



    Apple Charlotte

    * 1 tablespoon butter
    * 1 (1 pound) loaf white bread, crusts trimmed
    * 8 Macintosh apples - peeled, cored and chopped
    * 1/3 cup white sugar
    * 1/2 tablespoon ground cinnamon
    * 1 tablespoon lemon juice
    * 2 tablespoons butter, cubed
    * nonstick cooking spray

    1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5 inch bread pan with 1 tablespoon butter. Press bread slices onto the bottom and sides of pan, making sure there are no gaps.
    2. In a large bowl, combine apples, sugar, cinnamon, lemon juice and 2 tablespoons cubed butter. Place apple mixture in bread lined pan. Cover top with bread slices, and coat with nonstick cooking spray. Cover with aluminum foil.
    3. Bake in preheated oven for 35 to 40 minutes. Allow to cool for 15 minutes in pan, then invert onto serving dish.

    *** Serving suggestion - Serve warm lightly sprinkled with sharp cheddar cheese, or under a scoop of homeade vanilla ice cream ***
     
  2. sal_jr

    sal_jr New Member

    Messages:
    1,390
    State:
    Ithaca, MI
    Boneless, skinless chicken thighs
    baby spinach
    fresh corn on the cob
    Macintosh apples
    extra sharp cheddar cheese
    late summer garden tomatoes

    flour, sugar, rice, beans, onions, garlic, milk, eggs, olive oil, etc


    Pound the boneless thighs flat with a tenderizer and sprinkle with salt and pepper.

    dip in flour, then in beaten egg and fry it in a hot pan till golden brown

    Cook your corn on the cob and cut it off the cob, adding a little rice to the mix and tossing it in a bowl with diced tomatoes, and chopped fresh spinach, some olive oil, fresh cut up onion, salt, pepper, garlic powder, a dash of lemon juice and a lil wine vinegar. Mix these just before serving. The corn and rice can stay warm but not hot in the dish as they add a bit of "heat texture" to the meal.

    The apples:

    Core your apples into a cup-shape, leaving the base intact but yanking the guts of it out. Take a spoon to the inside of the apple and ensure you have a good enough pocket for all the goodies you will put in it. Set aside the apple cups but rub a lil lemon juice inside em so they dont turn brown on ya. Take all the apple guts and remove seeds, husk, etc and chop it finely. Mix with sugar, a splash of lemon juice, a touch of cinnamon, a touch of nutmeg, and your shredded cheddar. Restuff this mix into your apples and let it bulge out the top a bit. Jam them into a muffin pan and sprinkle some more cinnamon sugar on top and add a pat of butter to the tops of each one. Bake at 400 degrees till theyre browned a bi on top and mushy when you poke at em with a fork.

    Sal
     

  3. Dano

    Dano New Member

    Messages:
    13,712
    State:
    Texas
    When I cook, it turns out different everytime. I follow my nose. LOL.
    I like cooking outside and I like using iron skillets.

    Make a big pot of beans.- I put chili power, water, season salt, garlic, onions, little Tabasco, little cumin, pepper /black and red, Cajun season, some ham or beacon, kind of sweep the kitchen and let R cook while preparing the rest.

    Boneless, skinless chicken thighs - cover with Cajun seasoning, add some Worcestershire sauce and add some sea salt , black pepper, garlic. Let soak for a little while. Grill with mesquite wood. No BBQ sauce.

    baby spinach - season with salt, pepper, some Tabasco, little onion and a little beacon strip, cook on stove till you can't stand it and pig out.

    fresh corn on the cob,- If still has husk on, peel back, get silk off, season with butter, sea salt, pepper,. pull husk back on, grill with chicken. No shuck, Can rap in foil but I like it on open grill and it will burn fast if not rapped, be careful.

    Macintosh apples - make your favor cinnamon apple pie are just snack on while waiting on the rest. Dice or slice apples, little water, butter, cinnamon, sugar, I just eye ball when I add the stuff, learn from taste on how much. Cook in pot till done, don't let it stick, pour in pie shell, cover with another pie shell, poke holes, bake till golden brown. I don't make many desserts. LOL
    Are you can just grab the apple and eat r whole. LOL.

    extra sharp cheddar cheese - Add crackers and snack on before, during and after meal. Or slice, put on crackers, add jal peppers, bake in oven till cheese melts, eat for snacks while rest is cooking.

    late summer garden tomatoes - Chill, slice, salt, pepper, Tabasco and serve with meal. Add slice onions.

    All meals served with Jal peppers for those who like em.
     
  4. elphaba7

    elphaba7 New Member

    Messages:
    795
    State:
    Mo'town, WV
    Boneless, skinless chicken thighs
    baby spinach
    fresh corn on the cob
    Macintosh apples
    extra sharp cheddar cheese
    late summer garden tomatoes

    slice tomatoes, sprinkle with sea salt and fresh cracked black pepper, olive oil and balsamic vinegar

    roast corn in husks til done, roll in seasoned butter (salt, pepper, cumin, chilli powder) Finely shred cheddar cheese and roll your corn in the cheese, make sure you have enough butter on it to make it stick, and place in hot oven till the cheese starts to melt.

    sautee spinach with olive oil and lot's of garlic

    pound chicken flat, marinate in lime juice, garlic and olive oil...grill until the juices run clear

    peel and slice apples, cook down in some brown sugar, butter and cinnamon, splash in some brandy or rum, and serve warm over french vanilla ice cream
     
  5. Gator

    Gator New Member

    Messages:
    1,116
    State:
    Ludowici GA
    4 lb. chicken fryer, cut into pieces
    1/4 c. butter, melted
    1/4 c. bourbon whiskey
    1 med. onion, diced
    2 tbsp. minced parsley
    1 tsp. thyme
    1/2 tsp. salt
    1/8 tsp. pepper
    1/2 c. bourbon whiskey
    1/4 c. heavy cream
    Melt the butter in a heavy frying pan and brown the chicken pieces well on both sides. When browned, add 1/4 cup bourbon whiskey and ignite. When the flame has burned down and the diced onions, parsley, thyme, salt, pepper and 1/2 cup bourbon whiskey. Mix in well, cover the pan and cook over low heat 40 minutes or until the chicken is tender. Just before serving add the heavy cream to the sauce and stir well into the juices in the pan. Serves 4.
     
  6. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Paul Louderback(Catfish Commado)

    Chicken & Dumpling Soup

    1 whole chicken

    4 celery sticks

    1 large onion

    2 Tablespoons chicken flavored soup base, or them cube deals

    6 med potatoes salt & pepper to taste(Mrs.Dash)

    6 carrots

    NOODLES:
    2 cups flour 2 tsp salt

    3 egg yolks 1/2 cup water

    1 egg

    DUMPLINGS:
    1 to 2 loaves bread

    1 Tablespoon chicken flavored soup base

    4 eggs

    1/2 tsp salt & a little pepper if desired

    1/4 tsp poultry seasoning(Ounce of beer)

    Place cleaned chicken in a large kettle, cover with water and cook until done.
    Clean and cut up vegetables. Remove chicken from pan and add vegetables.
    While vegetables are cooking, remove bones from chicken, set meat aside,
    cool.

    Add soup base, flavoring to your taste, bring to a slow boil. Start noodles by mixing flour, eggs, salt and water.If dough is sticky, add a
    little more flour, when dough does not stick(like to your hands), roll out
    on a floured surface, roll very thin. Keep enough flour on dough so it doesn't stick together and roll up. Cut noodles about 1/4 to 1/2 inch wide.

    Unroll each noodle into boiling soup. Making the dumplings becomes your own craft, everyone will have there own style. Slightly beat eggs, if you have a food processor, put the bread in to make fine crumbs. Sprinkle in seasonings and add enough broth(the greasy part is best), to moisten bread completley.

    In a nonstick skillet add a little fat from broth or a little oil, use medium heat. Drop by tsp into warm pan,turning each after a minute or so. This makes the dumplings firm.

    Drop into soup,cook 1/2 hour or so. Cut up chicken in small pieces, add to soup,
    heat through. By this time the soup could be pretty thick. This is a long recipe and it will take several hours, but it is worth it.

    it is delicious!

    (Pic Here)
     
  7. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jerry Trew(Jtrew)

    Get a clean plastic spray bottle.
    Fill it with 1/2 cooking oil and 1/2 red wine

    Salt & spice chicken parts to taste and put on grill. Shake spray bottle and spray chicken. Repeat about every 5 minutes until chicken is done, turning chicken as you normally would.
     
  8. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Neal Greene(Greenen)

    This is an easy on to cook whole chickens and you can cook 2 on a regular Weber charcoal grill at once. I usually start with a dry rub and use at a minumum fresh crushed garlic(3 cloves), pepper, Koscher salt, and Cajun spice. You can rub with anything you like. I put the whole bird in a gallon ziplock with the spices overnight. You can also slice lemons/limes really thin and put them under the skin prior to cooking. The next day, prepare your grill for cooking indirectly, take a beer, drink half, leaving the other half in the can. You can put some lemon juice etc in here if you want. Take the can and put it up the chicken's butt, propping the chicken up with the can and 2 legs as a tripod. Cook on the other side of grill away from direct heat for at least 2 hours. This is good as if you overcook it, you get a crispy chicken that is still edible and I never even crack the lid until 1/ 1/2 hours have passed. You can finish up with BBQ sauce at the end if you want.
     
  9. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Tim DeWerff(Bearcat)

    Drunken chicken. UUUUUUUUUMMMMMMMMM. Easy to make. You dont really need the rack but it does help keep it standing.
    Start by washing chicken well with cold water. Pat dry with paper towel.
    Starting at the neck loosen skin with your fingers, then run your hand between skin and meat.
    Then use your favorite spices, I like lemon pepper, garlic and a little salt. Mix them and using your hand rub them into the meat under the skin. Be careful not to rip the skin. I then spice the cavity. Stick can in opening and set on shallow pan if using oven, if grilling set directly on grill. Let cook for 1.5 hr or till falling off bone done. If grilling use the indirect method of cooking and put a foil pan in bottom of grill to catch the dripings. The dripings will steam and help keep the meat moist. I set the oven at 325. Then enjoy.
    Hope this helps. My kids love chicken this way. It is always moist and taste great.
     
  10. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Mike Lovejoy(Lovejoydc1)

    This makes some of the best fried chicken I ever had and you can tell by my profile picture that I've eaten a flock or two in my time.

    Wash your chicken pieces and pat them dry.
    Pre-heat about two inches of oil in a large skillet.
    Dip chiken in buttermilk and dredge in flour seasoned with lots of salt and pepper and just a touch of garlic powder.
    Fry chicken in hot oil without a lid until brown on one side. Turn chiken and put lid on skillet. Cook until brown on the other side and turn again if needed until chicken is good and crisp.
    After all the chicken is done seal it in foil or put it in a roaster with a lid and cook in 350 degree oven for thirty minutes.
    Take chicken out of oven and leave it sealed for fifteen minutes.
    ENJOY!
     
  11. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    Caribbean Chicken

    While some dishes remind us of their origins, others, such as this one, transport us there. Chicken, vegetables, and spices in coconut milk capture all things Caribbean.

    Serves 4

    3 pounds chicken pieces (mixture of dark and white meat)
    1 tablespoon oil
    4 potatoes, cubed
    3 tomatoes, chopped
    1 onion, chopped
    1 green pepper, chopped
    1 clove garlic, minced
    1 tablespoon brown sugar
    1 teaspoon ground ginger
    1 teaspoon pepper
    1/4 teaspoon cayenne
    1/4 teaspoon dried thyme
    1/4 teaspoon salt
    1/2 cup chicken broth
    11/2cups coconut milk

    To reduce the fat, remove the skin from the dark meat.

    In a skillet, brown the chicken in oil over medium-high heat.

    Using a slotted spoon, transfer the chicken to the slow cooker and add the potatoes and tomatoes.

    Add the onion, green pepper, garlic, brown sugar, ginger, pepper, cayenne, thyme and salt to the skillet and cook over medium-high heat for 3 minutes.

    Stir the broth into the skillet, then transfer the mixture to the slow cooker.

    Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.

    Stir in the coconut milk, and cook for an additional 30 minutes on LOW.
     
  12. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Phillip Gaines(Deltalover)

    BOURBON-MOLASSES CHICKEN DRUMSTICKS


    1/4 cup (1/2 stick) butter
    1 cup minced onion
    1 cup ketchup
    1/4 cup molasses
    2 tablespoons (packed) brown sugar
    1 1/2 tablespoons Worcestershire sauce
    2 teaspoons yellow mustard
    3/4 teaspoon ground black pepper, divided
    1/4 teaspoon chili powder
    1/4 cup bourbon

    1 1/2 teaspoons coarse kosher salt
    12 chicken drumsticks

    Melt butter in large saucepan over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 5 ingredients, 1/4 teaspoon pepper, and chili powder. Reduce heat to medium-low; simmer until sauce thickens, about 15 minutes. Stir in bourbon; cook until heated through, about 3 minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.)

    Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes.

    Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and juices run clear, turning to cook all sides, about 25 minutes. Transfer 1/2 cup barbecue sauce to small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and serve with reserved sauce.

    Makes 4 servings.
     
  13. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Joseph Scott(Misterwhiskers)

    This recipe will give you a roast chicken that almost falls off the bone by itself.
    You'll need;
    cut up chicken pieces
    1 onion quartered
    rosemary thyme
    chicken stock
    oil(olive or for price concern vegetable)

    I use a 5 gallon bucket to make this but for smaller servings a bag or large pot will work.
    You want to get the chicken into the container.
    fill it halfway with the oil.
    fill to cover with chicken stock
    add the onion slices.(I use 1 onion per 6 whole chickens)
    cover the top with rosemary and gaain with the thyme.
    Mix it around and cover and refregerate overnight.
    Is best to refregerate for 3 days.
    I make it on a monday and cook it on wednesday.
    Lay chickens in roasting pan and sprinkle with paprika.discard oni0ns.
    Roast for hour hour and a half.


    STRING BEANS AND POTATOES

    This goes well with above chicken

    2 medium sized bakin poatata
    2 quarts salted water
    1 pound fresh string beans
    3 tblspn oil
    4 garlic cloves sliced
    salt and fresh blk pepper


    Boil taters in salted water for 20 minutes.Add beans and cook til taters are tender but still firm and beans are tender,about 7 minutes.
    Drain vegetables and remove taters to cool.
    Cool beans under cold water and set aside.
    when taters are cool,peel and dice in 1/2 inch cubes.

    In a large deep skillet heat oil over med heat.
    Add garlic and cook till golden,about 1 minute.
    Add taters and beans and season with salt and pepper.
    Cook vegetables mashing the taters roughlyas you stir them.
    Add more salt and pepper if necessary and serve hot.
     
  14. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Joseph Scott(Misterwhiskers)

    Whole chicken cut in 8's
    season with salt and pepper brushed with oil.
    roast till almost done.
    Add peppers onions mushrooms and artichoke hearst
    and roast till vegtables are tender.
    Add your favorite tomatoe sauce and cook till sauce is heated through.
    You can also add a splash of white wine with the sauce also
     
  15. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Nathan(Toadi)

    this isnt exactly traditional

    1 chicken breast per person
    1 cheese slice per person anny kind
    1 ham or beacon slice per person
    1 corn flake crushed to dust
    2 eggs per 4 people

    basickly first you crush up as much corn flakes till its nearly powder a food processor works also to cover as manny breasts as your going to make add what ever spices you like on chicken.

    take your breasts and de bone them and using a skinny knife poke the tip threw the thick side of it and cut a pouch in the center.

    fill this with chees and beaconor ham and seal with tooth pick or needle and thread.

    now coat the breasts in egg and cornflake powder and bake till done.

    350 about 45 min to 1 hour

    serve alone or on noodles with wine sauce from anny cook book add a sprig of parsly or orange slice ...

    makes for an impressive yet fairly cheap gormea dinner
     
  16. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Skip Nance(Skiptomylu)

    1 ½ LB chicken breast (boiled and cut in pieces)

    16 Oz. Package spaghetti
    1 can Rotel Original
    1 can cream of mushroom soup
    1 14 ½ Oz. Can diced tomatoes
    About ½ LB of Grated Mozzarella cheese
    About ½ LB of grated Cheddar cheese
    Parmesan Cheese to taste when served

    Seasoning:
    1 t. Onion powder
    1 t. Garlic powder
    1 T. Parsley
    2 t. Salt
    1/8 t. Crushed red pepper Flakes
    Few shakes of Red pepper
    1/8 t. Ground White Pepper
    ½ t. Ground Black Pepper
    1 Round t. Basil (I used Basil packed in water)
    1 Round t. Organo (I used Organo packed in water)

    Use a large dish or pan and spray with Pam.

    Cook Spaghetti and cover bottom of dish with ½ Spaghetti.
    Spread chicken pieces over Spaghetti.
    1st. Layer of Mozzarella over chicken.
    Layer can of cream of mushroom soup.
    Mix Tomatoes, Rotel, and add the seasoning to it, then spread over as a layer.
    1 more layer of Mozzarella cheese.
    Use other ½ Spaghetti to layer over top.

    Bake in over uncovered at 350 for 30 minutes.
    Remove from oven and spread layer of Cheddar cheese on top.
    Return to oven for about 12 to 15 minutes until cheese melts.

    Serve with French Bread!
     
  17. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Doug Eggleston(Eggman), AKA Liverman and Trebleman


    I think you all will love all of these scrumptious liver recipes

    Chicken Liver Strudel


    1 onion; finely chopped
    6 tablespoons butter
    1 lb chicken livers, cleaned
    1/4 lb mushrooms; sliced (see note)
    2 tablespoons cognac
    1/4 cup soft breadcrumbs
    salt and pepper; to taste
    1 egg; slightly beaten
    1/8 teaspoon allspice
    1/2 cup coriander leaves, fresh; chopped (see note)
    1/2 lb phyllo pastry; or puff pastry
    melted butter, about 1/4 cup

    In skillet, sautee onion in 2 tablespoons butter until tender, but not browned. Add remaining butter and livers. Cook until browned on all sides. Add mushrooms and cook until the liquid is goner. Turn liver mixture onto board and chop until fine. Scrape into bowl and add cognac, breadcrumbs, salt and pepper, eggs, allspice and parsley. Mix and allow to cool.

    Preheat oven to 375 degrees. Place 2 sheets of phyllo pastry on cloth; brush with melted butter, starting at the edges and working toward the middle. Top with 2 more sheets of pastry. Brush with butter and add 2 more sheets, up to 10 may be used if desired.

    Mold liver mixture into a sausage shape along longest side of pastry and roll like a jelly roll. Lift carefully and place seam side down on a baking sheet. Bake until crisp and golden, 30 to 40 minutes. Serve immediately.

    Note: You can substitute dried mushrooms for the fresh and parsley for the coriander.

    Yield: 5 servings


    CHICKEN LIVER SPREAD
    MAKES ABOUT 3/4 CUP

    I love this. It is somewhat versatile. Chop the livers and eggs instead of processing. Or, process even finer and you have a paté. This recipe can be made in any amount desired.

    INGREDIENTS

    1/2 tablespoon butter
    1/4 cup coarsely chopped onions
    1 large clove garlic, coarsely chopped
    1/4 pound chicken livers
    Salt and pepper to taste
    1 hard-cooked egg, chopped
    Heat the butter in a small skillet over medium heat. Add the onions and sauté until golden brown, about 10 minutes. Add the garlic and sauté another minute. Remove from pan with a slotted spoon. Pat the chicken livers dry with a paper towel. Season on all sides with salt and pepper. Return the skillet to medium heat, adding a little more butter if needed. Add the livers and sauté until browned, about 2 minutes per side depending on size. You want them to be no more than medium doneness, preferably medium-rare. Add to the onions and let cool about 10 minutes. Place the cooled livers and onions in a processor and chop, using a pulsing action. Add the eggs and pulse again until the desired texture. Taste for seasoning. Place in a small container and refrigerate for at least 2 hours or up to 2 days. Serve with crackers, preferably wheat.

    Note: An herb or spice, such as oregano, would be very good in this spread.

    Chicken Liver Pate

    Ingredients

    2 small onions chopped
    2 garlic cloves choped
    3 tbs butter
    225g/8oz chicken livers
    3 tbls brandy/sherry
    2 bay leaves
    black pepper to taste
    salt to taste
    Putting it all together...

    Melt the butter in a heavybased saucepan and fry the onions, garlic and whole bay leaves over a low heat till the onions turn transparent.


    Clean the chicken livers and add to onion mixture, continue frying till the chicken livers are well cooked.


    Remove the bay leaves and place then remaining chicken liver mixture in a food processor or blender.


    Add the brandy/sherry to the hot pan and scrape the bottom of the pan to incorporate all the bits left behind.


    Add the heated brandy/sherry to the liver mixture in the processor and add black pepper and salt to taste then blend till smooth.


    Place the pate in a serving dish, cover and refrigerate till needed.


    Serving suggestions;

    Serve with crusty bread, salty biscuits or melba toast.

    CHICKEN LIVER SPAGHETTI

    Ingredients
    1 pound chicken livers

    1/4 cup olive oil

    1/2 cup onion grated

    1/2 cup chopped celery

    29 ounces tomato sauce (SCD)

    10 fresh sliced mushrooms

    1 tablespoon parsley

    1 clove garlic crushed

    sea salt to taste

    pepper to taste

    1/4 teaspoon margoram

    1/4 teaspoon basil

    1/4 teaspoon rosemary

    1/8 teaspoon cayenne pepper

    1/2 cup parmesan cheese,grated

    squash of your choice

    Instructions
    1. Saute chicken livers in oil in large skillet for 5 to 8 min.or until browned. Remove, chop, set aside.

    2. Add onion,celery to skillet:saute til tender.Return liver to skillet,add tomato sauce, mushrooms, parley, garlic, salt, pepper, margoram, basil, rosemary, cayenne pepper.

    3. Cover,reduce heat, and simmer for 25 to 30 min.

    4. Pour over your squash of choice.

    5. Top with parmesan cheese.

    Notes
    If you are a fan of liver. This is very good.

    Lettuce And Chicken Liver Sandwich Recipe

    For each sandwich:


    2 slices of buttered bread


    1 chicken liver, boiled


    2 leaves of lettuce


    1 tablespoon mayonnaise sauce


    (To make mayonnaise sauce or dressing: Mix 1 teaspoon of pepper, 2 teaspoons of mustard and 1 teaspoon of salt with 2 yolks of egg. Add 1/2 tablespoon of vinegar. Add 1.5 cups of olive oil gradually, stirring constantly. As soon as the mixture thickens, thin it with a little more vinegar. Proceed until two tablespoons of vinegar, and all the 1.5 cups of oil are used. If the oil is added too rapidly, mayonnaise will curdle. Smoothness can be restored by taking the yolk of another egg and adding to it little by little. The curdled mixture. Mayonnaise should be stiff enough to hold its shape.)

    Chop the chicken liver and the lettuce leaves. Mix with the mayonnaise sauce. Spread on both slices of bread, put together and press lightly.

    Chicken Liver Risotto


    6 chicken livers (about 1/2 pound), cut in eighths
    1/2 cup chopped onions
    1/4 cup butter or margarine
    1 can (4 ounces) sliced mushrooms, drained
    1/2 teaspoon salt
    3 tablespoons white wine or chicken broth
    3 cups cooked rice (cooked in chicken broth)
    2 tablespoons snipped fresh parsley
    1/2 cup grated Parmesan cheese, optional
    Saute chicken livers and onions in butter until tender. Add mushrooms, salt, and wine; simmer about 2 minutes. Toss lightly with rice. Heat. Sprinkle with parsley and Paremsan cheese. Makes 6 servings.

    Chicken Liver Mousse

    1 pound chicken livers
    Salt and freshly ground black pepper
    1 T extra virgin olive oil
    1 lg shallot, peeled and minced
    1 T fresh thyme leaves
    2 T butter
    Parsley leaves



    Instructions:

    1. Dry chicken livers with paper towels, remove connective tissue, and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown livers on one side, about 5 minutes. Add shallots, turn livers over, and cook for 2 minutes more. Stir in thyme, then remove from heat.

    2. Purée chicken liver mixture and butter in a food processor until smooth. Then spread on croustades; garnish with parsley.

    Chicken Liver and Apple Spread Recipe
    Ingredients
    8 Tbsp (1 stick) unsalted butter, at room temperature
    1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
    1/4 cup chopped shallots
    1 pound chicken livers, trimmed
    1/4 cup Calvados, applejack, brandy, or bourbon
    1 tsp chopped fresh thyme or 1/2 tsp dried thyme
    1/2 tsp salt
    1/4 tsp freshly ground black pepper
    1/4 cup heavy cream


    Instructions
    Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add the apple and cook, stirring often, until softened, about 5 minutes. Add the shallots and cook until the shallots and apple are tender, about 2 minutes. Transfer to a bowl and wipe out the skillet.

    Melt 1 tablespoon of the butter in the skillet over medium-high heat. Add half of the chicken livers and cook, stirring occasionally, just until they are firm and slightly pink in the center when cut with a sharp knife, about 6 minutes. Transfer to a bowl. Repeat with another tablespoon of butter and the remaining livers. Let cool completely.

    Heat the Calvados in a small saucepan over medium heat until warm. Carefully ignite the Calvados with a long match, averting your face. Let flame for about 20 seconds, then extinguish the flame by covering the pan tightly. Remove from the heat.

    Combine the chicken livers, apple and shallots, thyme, salt, and pepper in a food processor; pulse to blend. With the processor running, add the remaining 5 tablespoons butter and the heavy cream. Transfer to a serving bowl or crock, cover, and refrigerate until chilled, at least 4 hours, or overnight.

    Serve chilled, with a small knife for spreading. The spread can be prepared up to 2 days ahead. It's terrific served on crackers, matzo crackers, flatbread crisps, bagel crisps, rye crackers and other crispy snackers, but try it on tart apple slices, too.

    Yield: about 2-1/2 cups

    Chicken Liver and Apple Spread Recipe
    Ingredients
    8 Tbsp (1 stick) unsalted butter, at room temperature
    1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
    1/4 cup chopped shallots
    1 pound chicken livers, trimmed
    1/4 cup Calvados, applejack, brandy, or bourbon
    1 tsp chopped fresh thyme or 1/2 tsp dried thyme
    1/2 tsp salt
    1/4 tsp freshly ground black pepper
    1/4 cup heavy cream


    Instructions
    Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add the apple and cook, stirring often, until softened, about 5 minutes. Add the shallots and cook until the shallots and apple are tender, about 2 minutes. Transfer to a bowl and wipe out the skillet.

    Melt 1 tablespoon of the butter in the skillet over medium-high heat. Add half of the chicken livers and cook, stirring occasionally, just until they are firm and slightly pink in the center when cut with a sharp knife, about 6 minutes. Transfer to a bowl. Repeat with another tablespoon of butter and the remaining livers. Let cool completely.

    Heat the Calvados in a small saucepan over medium heat until warm. Carefully ignite the Calvados with a long match, averting your face. Let flame for about 20 seconds, then extinguish the flame by covering the pan tightly. Remove from the heat.

    Combine the chicken livers, apple and shallots, thyme, salt, and pepper in a food processor; pulse to blend. With the processor running, add the remaining 5 tablespoons butter and the heavy cream. Transfer to a serving bowl or crock, cover, and refrigerate until chilled, at least 4 hours, or overnight.

    Serve chilled, with a small knife for spreading. The spread can be prepared up to 2 days ahead. It's terrific served on crackers, matzo crackers, flatbread crisps, bagel crisps, rye crackers and other crispy snackers, but try it on tart apple slices, too.

    Yield: about 2-1/2 cups
     
  18. TDawgNOk

    TDawgNOk Gathering Monitor (Instigator)

    Messages:
    3,365
    State:
    Tulsa, Oklahoma
    Cabinate Trash Caserole

    You know when you are running low on food, and need to make it to the store, but you have some left overs you don't know what to do with? This recipe will help you out.


    Ingrediants
    * 1 lb leftover meat (pork, chicken, beef, sausage, it doesn't matter) in bite sized pieces
    * 2 cans cream of something soup. (I always keep cream of mushroom, brocolli, and chicken soups on hand)
    * 2 cups rice
    * shredded cheese
    * crisps (could be durkee onions, potatoe chips, corn chips, you choose)

    Directions:

    1. Cook rice according to instructions adding your preferred seasonings to water
    2. Add meat and cream of soup and mix
    3. Spread evenly into baking dish
    4. Spread cheese and crisps evenly across the top
    5. Bake for 15-20 mins at 300 degrees
     
  19. Gator

    Gator New Member

    Messages:
    1,116
    State:
    Ludowici GA
    Glazed Cornish Hens

    2 Cornish hens, each cut in half
    2 tablespoons sugar
    1/2 teaspoon ground red pepper
    2 tablespoons vegetable oil
    1 can (15 1/4 ounces) fruit cocktail in heavy syrup with syrup reserved
    1 can (10 1/2 ounces) condensed chicken broth
    1/4 cup orange marmalade
    1 tablespoon cornstarch



    1. Season the Cornish hens with the sugar and ground red pepper. Heat the oil in a large skillet over high heat.
    2. Add the Cornish hens to the skillet breast side down and brown for 4 to 5 minutes. Turn the hens over and add the reserved fruit cocktail syrup and the chicken broth.
    3. Cover the hens, and cook for 18 minutes. Uncover and add the fruit cocktail, marmalade, and cornstarch; mix well. Cook for 1 to 2 minutes, or until the sauce thickens and no pink remains in the hens.
    Serving tip: While the hens are cooking, why not prepare some rice or noodles to serve with all that fruity sauce?
     
  20. BamaCats

    BamaCats New Member

    Messages:
    337
    State:
    Alabama
    Creamy Cornflake Chicken

    4-6 boneless skinless chicken breasts
    1 (10 oz) can cream of chicken soup
    1 (8 oz) container sour cream
    2 bricks of cheddar cheese
    salt and pepper
    2 cups corn flakes

    Preheat oven at 350 degrees
    place chicken breasts in a 9X13 pan and srpinkle salt and pepper over.
    slice cheddar cheese and cover all the chicken.
    Mix cream of chicken soup, sour cream and cornflakes together in a bowl.
    pour over the chicken.
    Bake at 350 degrees, for 45-60 minutes.
    serve over rice or noodles.

    hope everyone enjoys it
     
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